Grilled Leg of Lamb with Rosemary Salt

Grilled Leg of Lamb with Rosemary Salt
Photo by Victoria Pearson


  • 1 ½ cups plain whole-milk yogurt
  • 10 wooden or metal skewers
  • ½ teaspoon coarsely ground black pepper
  • 1 instant-read thermometer
  • 1 tablespoon Maldon sea salt or other flaky sea salt
  • 2 ½ tablespoons fresh rosemary
  • 1 ½ tablespoons kosher salt
  • + 3 more ingredients
    • 1 teaspoon fresh rosemary
    • 1 5 1/2-lb boneless butterflied leg of lamb
    • 7 garlic cloves

Stir together yogurt, garlic, rosemary, and pepper in a 13- by 9-inch glass baking dish or 2-gallon sealable plastic bag. Add lamb, turning to coat completely, and marinate, covered and chilled, turning over once or twice, 5 hours. Bring lamb to room temperature, about 1 hour. Remove lamb from ma...

View full recipe at Epicurious


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